Grilled Shrimp Tacos with Avocado Salsa
This grilled shrimp tacos with avocado salsa recipe is a refreshing take on the tastes of Mexico involving tender shrimp and a spicy, tangy salsa. Christy, the author of The Girl Who Ate Everything recipe blog, notes that shrimp recipes are amazing for when you need to get dinner on the table fast because they cook almost instantly. In fact, the secret to cooking shrimp perfectly is to have a searing hot grill or pan so that you can get a nice crust on the flesh, and to cook until the shrimp are just pink. Any longer and the shrimp will turn to a rubbery texture. Christy chooses to cook her shrimp on the grill, which maintains a nice even heat. Threading the shrimp onto wooden skewers helps to shrimp stay on the grill without falling through the grate, and makes it easy to turn several shrimps at the same time. Just remember to soak the skewers before grilling, or else they may char or catch fire.
Tacos aren’t tacos without the addition of some bright and flavorful toppings, and this easy meal contains an avocado salsa recipe that is to die for. The salsa starts with ripe avocado, which is cut into uniform cubes and placed in a bowl. A great way to chop the avocado is to use a paring knife to slice the flesh inside the skin into a crosshatch pattern and then use a spoon to scoop out. If you plan to make this taco recipe, it is a good idea to purchase your avocados a day or two in advance to ensure it is ripe enough to use. Otherwise, if you forget to buy the avocados a few days in advance, you can put them in a 350 Fahrenheit oven for ten minutes to soften them. These avocados are mixed with finely chopped red onion, fresh lime juice, and earthy cilantro for a vibrant topping to these shrimp tacos. Although the lime juice will help this salsa hold out in the fridge for a few hours, it is best to eat this salsa recipe the day its made as the avocados may brown if left too long.
As far as easy and delicious dinner recipes go, you can’t go wrong with this shrimp dish full of different spices. The shrimp are tossed with chilli powder, cumin and garlic, before being placed on the grill. Besides warming the tortillas, this is the only cooking steps for this dish and takes only a few minutes. With that knowledge, it is ideal to have all your toppings ready in advance so that you can serve this taco recipe piping hot. Christy instructs to stuff the shrimp into flour tortillas, which are soft and have a neutral taste which won’t detract from the delicate taste of the shrimp taco recipe. You can use corn tortillas if preferred, although they will have a stronger taste compared to the flour ones.
One of the toppings Christy recommends to use is cotija cheese, which is a firm, dry cheese originating in Mexico. This is a salty cheese that is perfect for crumbling over tacos and an array of other Mexican dishes. Since cotija isn’t always easy to find, you can substitute with crumbled feta instead, which has a similar texture and flavour. Either way, this taco recipe will be a tasty addition to you quick and easy meals roster, and especially good to serve on days when it's too hot to cook inside. Thank you to Christy, the author of The Girl Who Ate Everything recipe blog, for sharing her grilled shrimp tacos with avocado salsa recipe with us.
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